Roasted Veggies
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
10 Medium sized Red Potatoes (quartered)2 cups summer squashed (2" rounds chopped)2 cups Red Onion (cut in half and then quartered)4 tsp olive oil to coat veggies1 tsp dried Rosemary1 tsp garlic powdersea salt to taste
Chopped all vegetables and place on baking sheet. Coat all vegetables with olive oil, rosemary, garlic powder, and sea salt. Bake in oven at 350 until vegetables are soft and lightly browned (usually 45 minutes).
Serving Size: Make 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user CHANDRABAILEY27.
Serving Size: Make 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user CHANDRABAILEY27.
Nutritional Info Amount Per Serving
- Calories: 223.5
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 13.9 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 5.4 g
- Protein: 4.8 g
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